Truffled Steak with Grilled Stone Fruit Salad

Free Griddle Contest

Topped with Feta and Toasted Almonds

15 min

Difficulty: 2/3

Grilled steak get a finishing sprinkle of truffle salt when it comes off the BBQ, making it feel extra special. Served with tomato, cucumber and grilled stone fruit salad topped with feta and toasted almonds, you'll be thinking about the smoky-sweet-salty flavours for days. Ingredients: Top sirloin steak • Peaches • Roma tomatoes • Cucumber • Arugula and spinach mix (arugula, spinach) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Almonds • Red wine vinegar (sulphites) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Garlic • Truffle sea salt (sea salt, black summer truffle, flavors).

Allergens

Almonds

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Measuring Spoons

Large Bowl

Small Bowl

Large Non-Stick Pan

Whisk

Tags

Ready-in-20

Summer-essentials

Free Griddle Contest

Ingredients

Top Sirloin Steak

285 g

Truffle Sea Salt

2 g

Tomato

2 unit(s)

Stone Fruit

1 unit(s)

Feta Cheese, crumbled

0.25 cup

Mini Cucumber

1 unit(s)

Red Wine Vinegar

1 tbsp

Whole Grain Mustard

1 tbsp

Garlic, cloves

1 unit(s)

Almonds, sliced

28 g

Arugula and Spinach Mix

56 g

Sugar

2 tsp

Salt

1 tsp

Pepper

1 tsp

Oil

2.5 tbsp

Preparation

Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
Wash and dry all produce.
Halve, then pit stone fruit. (NOTE: If stone fruit are too firm, slice into quarters instead.)
In a small bowl, toss stone fruit with 2 tsp (4 tsp) sugar and 1 tsp (2 tsp) oil.

Pat steak dry with paper towels. Season with 1/2 tbsp (1 tbsp) oil, salt and pepper.
Add steak to grill. Cook steak for 4-6 min per side, flipping once, until cooked to desired doneness.**When steak is done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
Add stone fruit halves to the grill, cut-sides down. Grill for 2-3 min, without flipping, until stone fruit are charred on cut-sides. (NOTE: For quartered stone fruit, lay slices perpendicular to the grill so they don't fall through.) Transfer stonefruit to a plate.

Halve cucumber lengthwise. Cut into 1/4-inch half moons.
Quarter tomatoes. Cut into 1/2-inch pieces.
Peel, then mince or grate garlic.

In a large bowl, whisk red wine vinegar, mustard, garlic and 2 tbsp (4 tbsp) oil. Season with salt and pepper.
Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.